Julia Heyer: I am writing in the midst of a new restaurant opening in the heart of Hamburg, Germany. The concept offers quick, fresh salads, soups, house-made yogurts and fruit salads. The good news...
The sessions, held throughout the year, are designed to bring some of the country’s best restaurateurs, specialty food retailers, caterers, and other business luminaries to ICE to speak with students...
Julia Asks What makes good service in a restaurant? It all really is so simple: be nice. Make the guests feel welcome. Take care of them. Don’t spill on them. Smile. Take your time. Happily and...
Beginning in July 2012, it will be illegal to serve foie gras in California. Governor Schwarzenegger signed the foie gras ban into law in 2004 even though it did not to take effect until a full eight...
Julia Heyer People are fascinated with our industry. While they couldn’t care less about what happens in the toothpaste factory at Proctor & Gamble, they are interested in restaurant kitchens. There...
The venue was Beerparc, part of Foodparc in the new Eventi Hotel at 6th Avenue and 29 Street. The Sous-Chef at Beerparc/Foodparc is Brion Wong, an ICE Culinary Arts and Culinary Management alum from...
Vin McCann Presently I’m not sure it’s possible to find any restaurant marketing dialogue that turns a cold shoulder to “social media” such as Facebook, Twitter, FourSquare and so on. I’m sure the...
I order my shoes from Zappos and Endless, gleefully trying them on and returning them. I live for subscribe and save at Amazon and Toys 'R' Us for birthdays and I get my groceries delivered from...
Julia Heyer Bloomberg Media’s Dominic Chu (himself no stranger to restaurants) recently featured Grant Achatz’s new place in Chicago, the quarterly changing Next. It looked at the restaurant’s unique...
Friday was spent trying to prepare for the worst — from talking with others to try to figure out whether to close and what time to close, to figuring out what will happen on Monday if the power goes...
Julia Heyer The single food restaurant. It comes in all shapes these days, but generally tends to be small in size to not get bigger than its micro-niche: The Meatball Shop (pretty clear what you get...
Hot Bread Kitchen is a unique organization. The non-profit social enterprise focuses on creating better lives for low-income women by paying them while they learn the skills necessary to launch food...